Dockfood Cafe: Dockfood Cafe Lunch Menu for Tuesday, June 26, 2012

Executive Chefs: Dave Corcoran, Declan Horgan
Lunch hours: 11:30am - 14:30pm

TODAY'S GOOGLE FOODLES

 French Influence

French Cuisine Has Had an Extensive Evolution Over Centuries. It Was Codified in the 20th Century by Georges Auguste Escoffier to Become the Modern Version of Haute Cuisine. Gastro-tourism and the Guide Michelin Helped to Bring People to the Countryside During the 20th Century and Beyond, to Sample This Rich Bourgeois and Peasant Cuisine of France. Gascon Cuisine Has Also Been a Great Influence Over the Cuisine in the Southwest of France.

PORT SIDE/STARBOARD

** Steamed Broccoli Florets

** Roasted Peppers From Carmagnola

** Savoury Bulghur Wheat with Spinach

Cooking Method: Steamed

 Steamed Plain Hake with Green Olives, Artichoke & Aubergine

MAY CONTAIN BONES & STONES

 Grilled Chicken Fillet with Courgette

** Potato Wedges with Paprika & Thyme

Cooking Method: Deep Fried

 Hola Lulu Chicken with Coconut Crumbs, Sauteed Vegetable Ribbons & Coconut Sauce

Coconut Milk, Sweet Chilli Sauce, Turmeric, Chinese Five Spices & Garlic

Cooking Method: Baked

 Braised Lamb Meat Stuffed with Goat Cheese Wrapped in Crepinette Served with Honey Glazed Carrots & Singed Pearl Onions

Low Fat Milk, Corn Flour, Onion, Cloves & Garlic

THE BOW

 Selection of Meat, Fish, Seafood and Cheese

THE SALAD DECK

** Baby Spinach & Aubergine Salad with Red Onion, Leek, Carrot, Olives, Garlic, Mixed Herbs & Olive Oil

 Tuna & Light Mayonnaise Salad

** Cous Cous & Rocket Salad with Carrot, Peas, Peppers, Tomato & Peach

 Potato & Bacon Salad with Chicken, Peas, Sweet Corn, Spring Onion & Light Mayonnaise

SALAD DRESSINGS

** Sun Dried Tomato Dressing

Dijon Mustard

* Cashew Nut & Honey Dressing

Dijon Mustard & Vinegar

 Lemon Dressing

Light Mayonnaise & Worcestershire Sauce

PORT TO PORT

** Steamed Broccoli Florets

** Savoury Bulghur Wheat with Spinach

Cooking Method: Steamed

 Pan Seared Hake Veronique

MAY CONTAIN BONES / Onion, White Wine, Grapes, Lemon Juice & Bay Leaves

* Gratin Dauphinois

Potato, Onion, Cheese, Garlic, Milk & Cream

Cooking Method: Baked

* Artichoke & Goat Cheese Tart

Milk, Cream, Eggs & Chives

Cooking Method: Baked

 Grilled Ribeye Steak with St Augur Blue Cheese, Sweet Caramelized Shallots & Balsamic Reduction

SOUP GALLEY

** Healthy Beetroot Broth with Fresh Dill & Orange Juice

Onion, Celery, Bay Leaves & Vegetable Stock

* Veloute Soup of Spicy Sweet Potato & Garden Spinach with Red Chilli, Feta Cheese & Truffle Oil

Onion, Carrot, Celery, Mixed Vegetables, Turmeric, Garlic, White Pepper & Vegetable Stock

 Bahian Style Mussel & Prawn Soup with Coconut Milk, Basil & Lemon Leaves

Tomato, Spring Onion, Curry Paste, Fish Stock & Worcestershire Sauce

THE VEGETARIAN DOCK

** Steamed Broccoli Florets

** Savoury Bulghur Wheat with Spinach

Cooking Method: Steamed

* Grilled Steak of Aubergine with Greek Salsa

Tomato, Feta Cheese, Olives, Onion, Coriander & Olive Oil

** Grecian Garbanzo Bean Stew

Chickpea, Sweet Potato, Onion, Garlic, Celery, Parsley & Vegetable Stock

Cooking Method: Stewed

THE DESSERT CABIN

* Italian Tiramisu

* Strawberry & Devon Clotted Cream Gateau

* Rhubarb & Strawberry Tart

* Almond Tart